Toss raw chicken thighs in the slow cooker and 4 other ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient slow cooker jubilee joy chicken is the kind of easy, set-it-and-forget-it supper that has quietly fed farm families for generations. It starts with plain raw chicken thighs, tucked straight into the slow cooker and bathed in a simple red-and-yellow sauce that turns rich and velvety as it cooks. The idea comes from the kind of church-supper recipes we passed around on handwritten cards—no fuss, pantry ingredients, and a sauce so good you’ll be tempted to lick the spoon. It’s the sort of meal that perfumes the whole house, and by the time everyone wanders into the kitchen, they’re already asking when dinner will be ready.

Serve these tender, saucy chicken thighs over fluffy white rice, buttered egg noodles, or mashed potatoes so they can soak up every bit of that red-and-gold gravy. A simple green vegetable—like steamed green beans, peas, or a tossed salad—helps balance the richness. Warm dinner rolls or buttered bread are right at home on the table, ready for swiping through the extra sauce. If you like a little brightness, finish each plate with a sprinkle of fresh parsley or a squeeze of lemon just before serving.

Servings: 6

3 pounds bone-in, skinless chicken thighs (about 6–8 thighs)

Place the raw chicken thighs in a single layer on the bottom of a 5- to 6-quart slow cooker. They can overlap slightly, but try to keep them mostly in one even layer so they cook evenly and stay nice and tender.

In a medium bowl, whisk together the barbecue sauce, pineapple juice, dry onion soup mix, and yellow mustard until the mixture is smooth and the soup mix is evenly distributed. The sauce should look like a colorful red and yellow blend.

Pour the sauce evenly over the raw chicken thighs in the slow cooker, making sure all the pieces are coated. Use a spoon to nudge the sauce down between the thighs so every bit of chicken is surrounded by that red-and-gold mixture.

Cover the slow cooker with the lid. Cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C). The meat should pull away easily from the bone.

Once cooked, taste the sauce and adjust if you like: add a pinch of salt for more savoriness or a splash of pineapple juice for extra sweetness and brightness.

Serve the chicken thighs hot, spooning plenty of the jubilee sauce over each piece. If desired, carefully remove the bones before serving and shred the meat into the sauce for a pulled-chicken style dish.

For a slightly creamier version, stir in 1/4 to 1/2 cup of heavy cream or half-and-half during the last 15 minutes of cooking, just until warmed through. If you enjoy a bit of heat, add 1/4 teaspoon red pepper flakes or a dash of hot sauce to the sauce mixture before pouring it over the chicken. For a smokier, more robust flavor, use a hickory or mesquite-style barbecue sauce and add 1 teaspoon smoked paprika to the sauce. You can also add 1 to 2 cups of sliced bell peppers and onions on top of the chicken before pouring over the sauce; they’ll soften and mingle with the red-and-yellow mixture as it cooks. To lighten things up, you may substitute bone-in, skinless chicken drumsticks or use a mix of thighs and drumsticks; just keep the total weight close to 3 pounds and check that all pieces reach 165°F. If you prefer boneless, skinless thighs, reduce the cook time slightly (about 4–5 hours on LOW or 2.5–3.5 hours on HIGH), watching so they don’t overcook and dry out. Food safety tips: Always start with raw chicken kept refrigerated until you’re ready to cook, and never leave it at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Place the raw chicken directly into a clean slow cooker and avoid using the warm setting to cook from the start, as it may not bring the chicken up to a safe temperature quickly enough. Use a food thermometer to ensure the thickest part of each piece reaches at least 165°F (74°C). Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat thoroughly to 165°F before eating. Discard any sauce that has sat out on the table for more than 2 hours. Always wash your hands, cutting boards, and utensils with hot, soapy water after handling raw chicken to prevent cross-contamination.